This recipe of crispy ulo ng baboy is roasted pig’s head using a turbo broiler or you can also deep fry it if you don’t have an oven or turbo broiler. The head part of the pig is cheaper compared to other parts of the pig because it is mostly skin, fat and bone (the pig’s skull). But you can still enjoy it because the only tasty part of the lechon is the crispy skin so you will have lots of it. Most of the time pig’s head sold in the market is whole but you can ask the meat vendor to split the head for you. Which is easier to cook and clean than the whole pig’s head.
This recipe of crispy ulo ng baboy is roasted pig's head using a turbo broiler or you can also deep fry it if you don't have an oven or turbo broiler.
Prep Time8mins
Cook Time1hr
Total Time1hr8mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: crispy ulo, fried pork head
Servings: 3to 4 servings
Calories: 304kcal
Author: Manny
Ingredients
1/2pig's headwash, clean and remove hairs
2large onionsliced
1thumb size gingercrushed
salt and pepper to taste
granulated seasoninge.g. magic sarap
Instructions
How to cook Crispy Ulo ng Baboy:
In a big pot, put the pig head and enough water to cover the it. Add onions, garlic, granulated seasoning, salt and pepper. Bring to a boil and reduce heat. Cook for at least 30 minutes or until the meat is tender.
Remove the pig's head from the pot and drain. Let it cool and put in the refrigerator overnight.
Rub salt on the pig's skin before roasting to make it crispy when cooked.
Put in a turbo broiler and set at a temperature of 350 °F for 30 minutes to one hour or until the skin turns golden brown and crispy.
You can also deep fry the pig's head if you don't have a turbo broiler. Of course if you have an oven, then an oven is an ideal way of roasting it.
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If using an oven, what is the temp and how long?
I think you can bake it in the oven for 1 hour at 180 degrees Celcius.